I have never had anything like this style, I might have to make it just out of curiosity. Is the recipe for this the same as in the AP flour thread but with remilled semolina instead?
It's essentially the same, yes, but over the last several months I've changed my approach to 100% semola rimacinata di grano duro
doughs. Initially, I intended to make bread with this type of flour, but used the same dough for pizza, as seen here: http://www.pizzamaking.com/forum/index.php?topic=24649.40
FWIW, I've had the best results using a 100% hydrated poolish/preferment, anywhere between 3 and 5 days. The dough seems to benefit from this approach - having ample time to effectively hydrate and to develop flavor.